Less than 1 hour
Makes 8-10 slices
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2 cups (220g) buckwheat flour
1 tsp (5ml) baking powder
1 tsp (5ml) bicarbonate of soda
¾ cup (150g) castor sugar
600g (about 5-6) ripe or overripe bananas
⅓ cup (80ml) almond butter or peanut butter + extra for serving
1 tsp (5ml) vanilla essence
¼ cup (60ml) oat, almond or plant-based milk of choice
1 firm banana, halved
Maple syrup or vegan honey, for glazing
Fresh berries, for serving
Preheat oven to 180°C.
Place dry ingredients in a bowl and mix until well combined.
Mash bananas and add nut butter, vanilla essence and milk.
Mix well and add to dry ingredients.
Combine to create a smooth, thick batter.
Pour batter into a lined 12 x 20cm loaf tin.
Place banana halves on top and drizzle with maple syrup or honey.
Bake for 45-55 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Cool in tin for 5-10 minutes and turn out onto a wire rack.
Slice and serve with extra nut butter, honey and berries.